Originally Posted by lcasanova
Yes another accountant!
The espresso stout sounds delicious and I'd love to see the recipe since you've already tried it out. And please- keep us updated on your malting.
7lbs Sorghum Extract (I can only imagine how it would taste with malted millet and buckwheat)
2 lbs Molasses
1 oz Nugget (boil 60 mins)
1 oz Fuggle (boil 10 mins)
8 oz espresso (seep when water hits 150 degrees and leave in until 15 mins into the boil)
1 lb dark roasted Buckwheat (crushed and roasted 30 mins in toaster oven 450 degrees- seep 20 mins prior to boil and 10 mins into the boil). I find that using the buckwheat definately gives the beer more head retention.
i also find that you can roast buckwheat and get a very good carmel/nutty flavor out of the seep. Buckwheat has definately added another dimension when using Sorghum Malt.
The stout definately gets very very very good after aging for about 4 months in the bottle.